Other
Mustard
A paste of mustard seed and vinegar or water, salted and seasoned. The heat comes from enzymes in the seed that fire when the seed is broken and wetted.
Origin
Prepared wherever mustard seed is grown, in mild and fierce styles.
Flavour
Hot, sharp, and tangy.
How it is made
Seeds are soaked, ground, and worked with vinegar or verjuice into a paste. Powder becomes mustard only when you add liquid and wait.
How to use it
Spread it, or whisk it into dressings and pan sauces.
Storage
Refrigerate after opening.
Recipes using it
Checking your allergy settings…
Showing 18 of 19. Search all recipes using mustard
